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Baby Summer Squash with Ricotta and Mint
Ingredients
- 1 tbsp. extra-virgin olive oil
- 2 lb. mixed baby zucchini, yellow squash, and pattypan squash
- 1/2 tsp. Kosher salt
- tsp. Freshly ground black pepper
- 1/4 tsp. crushed red pepper flakes
- 1/4 c. torn mint leaves
- 1/2 c. ricotta cheese
- Whole mint leaves
Instructions
Baby Summer Squash with Ricotta and Mint serves 4 original recipe by Good Housekeeping.
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